Electrolux Built-In Electric EOB51000 - Manual (Page 21)

uses, tables and tips electrolux 21
Cake with crumble topping
(dry) Convection with
ring heating
element
3 150-160 0:20-0:40
Buttered almond cake/sugar
cakes Conventional 3 190-210
1)
0:15-0:30
Fruit flans
(made with yeast dough/
sponge mixture) Convection with
ring heating
element
3 150 0:35-0:50
Fruit flans
(made with yeast dough/
sponge mixture) Conventional 3 170 0:35-0:50
Fruit flans made with short
pastry Convection with
ring heating
element
3 160-170 0:40-1:20
Yeast cakes with delicate
toppings (e. g, quark, cream,
custard) Conventional 3 160-180
1)
0:40-1:20
Pizza (with a lot of topping) Convection with
ring heating
element
1 180-200
1)
0:30-1:00
Pizza (thin crust) Convection with
ring heating
element
1 200-220
1)
0:10-0:25
Unleavened bread Convection with
ring heating
element
1 200-220 0:08-0:15
Tarts (CH) Convection with
ring heating
element
1 180-200 0:35-0:50
Biscuits
Short pastry biscuits Convection with
ring heating
element
3 150-160 0:06-0:20
Viennese whirls Convection with
ring heating
element
3 140 0:20-0:30
Viennese whirls Conventional 3 160
1)
0:20-0:30
Biscuits made with sponge
mixture Convection with
ring heating
element
3 150-160 0:15-0:20
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.